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Sweet Potato Cheesecake (Vegan)




- 1 1/2 cup Almonds
- 3/4 cup pitted dates

- 3 cups cashews, soaked overnight
- 1/2 coconut oil
- 1/2 cup pitted dates, soaked overnight
- 1/4 cup lemon juice
- 3/4 cup agave nectar
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
- 4-5 sweet potatoes (or 3 very large) (or 4 cups of sweet potato puree, have one or two cans on hand in case you want more of a sweet potato flavor)
- Almonds

  1. Process crust ingredients until almonds are crushed and there is a gooey sticky crunchy mixture
  2. Press mixture in 9 inch springform pan.
  3. Process cashews, coconut oil, lemon juice, agave nectar, apple cider vinegar, vanilla extract, salt, cinnamon, nutmeg, cloves, ginger. Blend all ingredients until you have a very creamy texture (up to 5 mins or until filling is slightly warm).
  4. Place cream cheese mixture in mixing bowl.
  5. Roast sweet potatoes for about an hour, until they are fork tender.
  6. Peel, slice potatoes, then add to food processor and blend down until smooth consistency.
  7. Add sweet potato puree to cashew cream mixture and fold in sweet potatoes until everything is orange/creamy.
  8. Pour mixture over crust and freeze for 3 or more hours.
  9. Top w/ almonds.



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